Preheat oven to 180°C/160°C fan forced (350°F/gas 4) and line a 20 x 20 x 5 cm (8 x 8 x 2 in) baking tin with baking paper.

Place oats and nuts in a non-stick frypan and stir over a medium heat until nuts and oats begin to roast slightly. These can also be roasted lightly in the oven.

Place nuts and oats in a large mixing bowl and add cornflakes, combine well. Set aside.

In a small bowl or jug mix boiling water and half of the honey until honey has dissolved into the water.

Add honey mixture to dry ingredients and mix thoroughly.

Add whisked egg white and mix through quickly.

Pour mixture into baking tin and spread out evenly. Push mixture down hard with a spatula or clean hands to ensure the mixture is dense and firm. Drizzle with balance of honey.

Bake for 20–30 minutes, or until firm and golden brown.

Cool completely and cut into fingers.